Operations
An inside look at working in the kitchens of Harvard University
Most undergraduates are still asleep during the early hours of the morning when many of the Harvard University Dining Services staff begin their days preparing the meals for the College’s more than 6000 students.
Operations
AHF announces Culinary Competition finalists
Three teams from New Jersey and one each from North Carolina and Florida will square off for top honors in the 2014 Culinary Competition sponsored by the Association for Healthcare Foodservice.
Nut-laced butters and sauces and crispy tortilla strips are just a few of the texture and flavor enhancements chefs use at Northwestern University in Evanston, Ill. “Incorporating different textures creates a well-rounded dish,” says Joseph Burdi, executive chef of nuCuisine, the Sodexo foodservice program on campus.